Pintxos - Small Plates in the Basque Tradition by Lisa Weiss and Gerald Hirigoyen

  • Prawns with garlic chips and preserved lemon

    from Pintxos - Small Plates in the Basque Tradition Pintxos - Small Plates in the Basque Tradition by Gerald Hirigoyen and Lisa Weiss

    • Categories: Small plates - tapas, meze; Basque
    • Ingredients: prawns; piment d'Espelette; garlic; preserved lemons; parsley; whole star anise; coriander seeds
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  • ISBN 10 1607743744
  • ISBN 13 9781607743743
  • Published Dec 14 2011
  • Format eBook
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

An authentic small plates cookbook from the top Basque chef in America.

  • The National Restaurant Association's 2007 survey confirms that small plates is the single hottest menu trend nationwide
  • Wine notes offer pairings for each dish as well as instructional tips for readers to create their own pairings.

Acclaimed chef Gerald Hirigoyen's sophisticated and delectable small plates, served at his restaurants, Bocadillos and Piperade, set the standard for tapas in San Francisco. This book features 75 distinctive California-inflected versions of Spanish tapas and French Basque dishes (including Salt Cod with Piperade, Roasted Beets with Moroccan Spices, and Oxtail Empanadas with Spicy Mango Dip) specially written for the home cook. Conveniently organized by type of dish--grilled, soups, braises, skewers and toasts, sandwiches, bean dishes, and fried foods--and illustrated with the exemplary photography of James Beard award-winning photographer Maren Caruso, Pintxos is all you need to host an authentic and stylish tapas party at home.

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